These crispy oven-baked zucchini fries are golden on the outside, and irresistibly delicious on the inside. Made without eggs and baked on a sheet pan, they’re an easy and light alternative to deep-fried snacks. Perfect as a side dish, a simple appetizer, or even a light main course on a hot summer day, these zucchini sticks come together quickly and satisfy every zucchini craving with minimal effort and maximum flavor.
Today’s recipe is one of my favorites – comes together quickly with little to no fuss – plus everyone in the house eats it. A win win, I usually serve it with an easy sauce (like this Italian Salsa Verde) and something meet-y (like Walnut Crusted Salmon /Fjord/ Trout (Truite saumonée)).
Ingredients and Substitutions
- Zucchini – choose dark green -skinned or yellow zucchini for better taste and shape
- Olive oil – or vegetable oil of choice
- Semolina flour – instead of the usual breadcrumbs I like to use semolina flour as it gives move fine coating
- Seasoning: oregano, ground thyme, sea salt, ground garlic
- Optional: finely shredded parmesan cheese can be added to the semolina flour
How to make crispy sheet pan zucchini?
1st: Cut the ends off zucchini, then cut lengthwise into thin strips. Coat strips with olive oil well on each side. In a small bowl mix the seasoning with semolina flour and then with hands coat the zucchini sticks with the mixture.
2nd: Next, transfer coated zucchini fries onto baking paper (or baking foil) and distribute evenly onto the sheet pan. Bake in well preheated oven with hot air ventilation turned on – until golden. Serve immediately
What to serve with crispy zucchini fries?
Sheet pan crispy zucchini fries (oven, no egg)
Ingredients
- 500 g dark zucchini
- 4 tbsp. olive oil
- 3-4 tbsp. semolina flour
- 1 tbsp. oregano, dried
- 1 tsp. ground thyme
- 1 tsp. ground garlic
- 1 tsp. sea salt, to taste
Instructions
- First, wash zucchini and cut the ends off. Cut lengthwise and then into thin stripes (fries). Do not remove the skin off the zucchini.
- Transfer to a mixing bowl, then sprinkle with olive oil and stir to coat well with fat.
- In a separate mixing bowl add semolina flour, oregano, thyme, garlic and salt. Mix to combine well.
- Then, sprinkle the zucchini fries with the semolina mixture and stir to coat the fries on each side.
- Preheat the oven to 200°C (400°F). Line a large baking tray with parchment paper and arrange the zucchini fries in a single layer, making sure they are evenly spaced and not overlapping.
- Place in the hot oven and turn hot air on. After 10 minutes, remove the tray from the oven and spray zucchini fries with some olive oil on top.
- Bake until golden brown and crispy on all sides. Remove from oven and serve immediately with a yogurt based sauce.
Notes
Nutrition
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